Jam 

Post Harvest Technology :: FSSAI(Food Safety And Standards Authority of India)SPECIFICATIONS

Product

Specification

Jam

Fruit Pulp – 45%
TSS(Total soluble solids)-65%
Citric acid- 5g
Preservative-40 ppm of SO2

Jelly

Fruit Pulp – 45%
TSS-65%
Citric acid -2 g
Preservative-40 ppm of SO2

Marmalade

Fruit Pulp – 45%
TSS-65%
Citric acid -2 g
Preservative-40 ppm of SO2
Shreds-62 g/lit

Preserve

Fruit pulp -55%
TSS -70%
Citric acid – 1-1.5%

Candya

Fruit pulp -55%
TSS -75%
Citric acid – 1-1.5%

Squash

Juice content -25%
Acidity – 1%
TSS-45 %
Preservative -350 ppm of SO2 (or)
600 ppm of benzoic acid

Cordial

Juice content -25%
Acidity – 1.5%
TSS-30 %
Preservative -350 ppm of SO2

Ready to serve beverages (RTS)

Juice content -10%
Acidity – 0.2-0.3%
TSS-10 %
Preservative -70 ppm of SO2

Synthetic Beverages

TSS – 70-75%
Acidity- 1%
Citric acid – 7.5 g

Sauce / Ketchup

Pulp -25%
TSS-25%
Preservative -70 ppm of SO2

Pickle

Drained weight -60%
Sodium chloride -12%
Acidity -1.2%
Preservative -100 ppm of SO2

Chutney

TSS-50%
Preservative-100 ppm of SO2 (or)
250 ppm of benzoic acid